Western Ghats Monsooned Malabar Roasted Robusta Coffee Bean

Just as with tea, it was once again the British who in the 1840s established coffee plantations in the Western Ghats mountain region of India, home to perfect coffee conditions of tropical climate, plentiful rainfall, altitude and humus-rich soils.

Shipping the green beans back to Europe meant a 4 to 6-month trip via the Cape of Good Hope. Stored in the highly humid hold, the beans changed enroute, becoming pale gold and doubling in size. The resultant roasted bean had specific characteristics that were enjoyed and became in demand.

So, when transport improved and Suez shorten the trip, these characteristics were lost. But there had been a market established and so a process was developed called ‘monsooning’ that produced a bean similar to those previously enjoyed.

Processing:

Still continuing today, this monsooning process consists of exposing small piles of top-grade Robusta cherries (processed initially using the ‘dry method’) to the monsoon months, in well-ventilated warehouses on the Western Malabar coast of India.

During a 3 to 4 month process, the beans which are raked, bagged, and rebagged throughout, swell to double the size and lighten in color. They are then stored ready to be shipped and roasted.

Experience:

The exposure of the beans to months of the moist monsoon winds impacts the flavour and character greatly. Not surprisingly, the process removes much of the acidity. What is the left is a light-bodied coffee with a mellow richness, with notes and warmth of liquorice and ginger. The bold flavours of Western Ghats Monsooned Malabar make it an ideal bean for an espresso, delivering an excellent crema. Excellent drunk black and well complemented by a dark chocolate pudding for desert or accompanied by a butter shortbread biscuit or biscotti.

Ingredients:
Origin: Wayanaad, India
Bean: 100%  AAA Wayanaad Robusta coffee (GI Product)
Body: 1/5
Acidity: 1/5
Roast: Dark Roast

Suggested Use:

The following guidance assumes the use of a cafetiere – we can provide other grinds if you prefer. Freshly ground Western Ghats Monsooned Malabar coffee to a course grind. Use 2 tablespoons of ground coffee per 220ml [an average mug or large cup size]. Filtered water is best, poured on the coffee just under the boiling point. Brew for 3 to 5 minutes.

Store your beans or your ground coffee in an airtight container, in a cool [not refrigerated], dark place, away from other flavours. This will best preserve your coffee’s freshness and flavours.